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Barbecue seasoning and preparation method thereof

A seasoning and raw material technology, which is applied in the field of barbecue seasoning and its preparation, can solve the problems of complicated operation and single taste, and achieve the effects of improving umami taste, simplifying the procedure of grilling ingredients, and being convenient to use

Inactive Publication Date: 2019-02-26
杨刚毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem of single taste and complicated operation of traditional barbecue seasoning, the present invention provides a barbecue seasoning that is easy to use and has fresh, fragrant and refreshing taste and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A barbecue seasoning, mainly composed of the following raw materials in parts by weight: 40 parts of Chaotian pepper, 10 parts of millet pepper, 20 parts of cumin, 5 parts of perilla powder, 5 parts of fennel, 5 parts of peanut, 3 parts of curry powder, malt 3 parts of dextrin, 15 parts of salt, 0.5 part of pepper, 5 parts of monosodium glutamate, 0.5 part of disodium 5'-flavored nucleotide.

[0030] The preparation of described seasoning comprises the following steps:

[0031] First prepare 5'-taste nucleotide disodium, take 300mL of 5'-taste nucleotide disodium mother liquor that has been decolorized, hot water extracted and sodium filtered as raw material, 5'-taste nucleus in the mother liquor The concentration of disodium glucoside is 200g / L, heating mother liquor to 50 ℃, adding sodium hydroxide to regulate the pH of mother liquor to 7; Adding volume fraction in the solution of gained is 75% ethanol, wherein the volume ratio of ethanol and gained solution is 1:3; ...

Embodiment 2

[0033] A barbecue seasoning mainly composed of the following raw materials in parts by weight: 60 parts of Chaotian pepper, 10 parts of millet pepper, 40 parts of cumin, 15 parts of perilla powder, 15 parts of fennel, 15 parts of peanut, 8 parts of curry powder, malt 8 parts of dextrin, 30 parts of salt, 2 parts of pepper, 20 parts of monosodium glutamate, 2 parts of disodium 5'-flavored nucleotide.

[0034] The preparation of the seasoning comprises the following steps: first prepare 5'-taste nucleotide disodium, take 300mL of 5'-taste nucleotide disodium mother liquor after decolorization, hot water extraction and sodium filtration Raw materials, the concentration of 5'-flavored nucleotide disodium in the mother liquor is 300g / L, heat the mother liquor to 60°C, add sodium hydroxide to adjust the pH of the mother liquor to 8.5; add ethanol with a volume fraction of 95% to the resulting solution , wherein the volume ratio of ethanol to the resulting solution is 1:4; cool down ...

Embodiment 3

[0036] A barbecue seasoning, mainly composed of the following raw materials in parts by weight: 50 parts of Chaotian pepper, 10 parts of millet pepper, 30 parts of cumin, 12 parts of perilla powder, 12 parts of fennel, 12 parts of peanut, 5 parts of curry powder, malt 5 parts of dextrin, 25 parts of salt, 1 part of pepper, 15 parts of monosodium glutamate, 1 part of disodium 5'-flavored nucleotide, 5 parts of sugar, 2 parts of pepper, 10 parts of sesame, 15 parts of ginger powder.

[0037]The preparation of the seasoning comprises the following steps: first prepare 5'-taste nucleotide disodium, take 300mL of 5'-taste nucleotide disodium mother liquor after decolorization, hot water extraction and sodium filtration Raw materials, the concentration of 5'-flavored nucleotide disodium in the mother liquor is 250g / L, heat the mother liquor to 55°C, add sodium hydroxide to adjust the pH of the mother liquor to 7.5; add absolute ethanol to the obtained solution, wherein ethanol The v...

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PUM

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Abstract

The invention relates to a barbecue seasoning and a preparation method thereof, wherein the barbecue seasoning mainly comprises the following raw materials by weight: 50-70 parts of hot pepper, 20-40parts of Cuminum cyminum L, 5-15 parts of perilla powder, 5-15 parts of fennel, 5-15 parts of peanuts, 3-8 parts of curry powder, 3-8 parts of maltodextrin, 15-30 parts of salt, 0.5-2 parts of Zanthoxylum bungeanum, 5-20 parts of monosodium glutamate, and 0.5-2 parts of disodium 5'-ribonucleotide. According to the present invention, the barbecue seasoning is prepared by matching a plurality of rawmaterials; and through the compatibility of various materials, the rank odor of various meat products, the fishy odor of seafood, and the odor of vegetarian vegetables can be effectively removed, andthe food material can be fresh, fragrant and refreshing.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a barbecue seasoning and a preparation method thereof. Background technique [0002] Condiments refer to auxiliary foods that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby boosting appetite and improving human health. Barbecue fried food has always been very popular. Most of the traditional barbecue seasonings have a single taste, and they need to be added gradually during the roasting process, and the procedure is complicated. Contents of the invention [0003] In order to overcome the problem of single taste and complicated operation of the traditional barbecue seasoning, the invention provides a barbecue seasoning that is easy to use and simultaneously has freshness, fragrance and refreshing taste and a preparation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20
CPCA23L27/00A23L27/10A23L27/20A23L27/84A23L27/88
Inventor 杨秋印
Owner 杨刚毅
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